Sambhar rice belongs to that class of South Indian dishes which warm the heart and are flavoured well, aptly showing the great richness of own-to-region traditional cuisine. It forms a wholesome meal comprising rice and sambhar, a spicy lentil stew enlivened with colourful mixtures of vegetables and spices. This dish is both nutritious and filling. Sambhar preparation begins with toor dal. It gets boiled until the dal is tender and soft, which could form a paste. Enjoy this delicious sambhar rice recipe today. Drumsticks, carrots, potatoes, and brinjals are then added, which all add their flavours and textures. It was seasoned with sambhar powder composed of coriander, cumin, and fenugreek, which are great reasons for using these two compounds. Here's an easy recipe of sambhar rice. A squeeze of pulp from tamarind gives sambhar a tangy signature flavour profile, and the earthy lentils just contrast perfectly. The piping hot sambhar is liberally poured over steamed rice, letting the grains imbibe the heady aromatic flavours. It is then drizzled with a spoonful of ghee (clarified butter) and garnished with fresh coriander leaves to make sambhar rice one of the more comforting, soul-satisfying meals for many, particularly so in the South Indian context. It is usually served accompanied with crispy papadam or coconut chutney, thus supplementing the dining pleasure. Sambhar rice is a favourite in families both at lunch and dinner; it is seldom missed to be included as a main feature in festive meals and celebrations. Vibrant colours, enticing aromas, and robust flavours characterise sambhar rice as a true icon of South Indian cuisine's enjoyable simplicity, inviting everyone to indulge in its comfort.

• Arhar dal
• Tamarind paste
• 1 cup mixed vegetables
• 200 gms rice
• Sambhar masala
• 1/2 tsp cumin seeds
• Ghee
• Dried peas
• Cooking oil
• Hing
• 2 tomato
• Salt
• 1/2 tsp turmeric powder
• Red chilli powder
• 1 onion
• Coriander
• 1/4 tsp fenugreek seeds
• 1 tsp mustard seeds

• Sambar rice is well-stocked, heavenly rice, lentils, and numerous vegetable mash-ups, flavoured with aromatic spices.
• An all-time favourite in South India, it is comforting yet full of nutrition for that wholesome meal. Prepare the delectable dish step by step in this section.
• Rinse 200g of rice and 100 gms of toor dal in separate vessels under running water until the water runs clear, free from excess starch and impurities, giving a cleaner taste.
• Next, soak both the rice and dal in water for around 30 minutes; soaking is conducted to ease the softening of grains and lentils; it makes cooking easier as well as the quality of the final product better.
• Once the soaking time is complete, you can cook the rice and dal. Put the soaked rice and toor dal into a pressure cooker with 1.5 litres of water, add half a teaspoon of turmeric powder just to give it some colour, and a pinch of asafoetida, which imparts to it a very specific aroma, close the pressure cooker and pressure cook on a medium flame for about 4-5 whistles.
• This way ensures the rice and dal are cooked properly and all the flavours are absorbed.
• Meanwhile, you can prepare this flavourful tempering and vegetable mixture. In a pan, heat two tablespoons of oil over medium heat.
• Once it becomes hot, add one teaspoon of mustard seeds and watch them spluttering. This is the characteristic of a well-tempered mixture.
• Next, add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of fenugreek seeds, and 2-3 dried red chillies for the spiciness. Mix them around for a few seconds until they give a fragrant smell.
• Throw in 1 finely chopped onion and saut until it is translucent. Then add two chopped tomatoes and 1 cup of mixed vegetables -carrots, beans, drumsticks, and brinjal.
• Continue to cook the mixture until the vegetables are soft, usually taking 5-7 minutes. It is a colourful presentation of vegetables apart from adding to the nutritional value.
• Now, add the spices when the vegetables are tender. Add sambar powder for 2 tablespoons, red chilli powder for 1/2 teaspoon, and salt to taste.
• Mix well and cook for another 2-3 minutes, until the spices infuse well with the vegetables so that it gives a strong and aromatic base for sambar rice.
• Add in 1 cup of tamarind extract, stir well, and let it reach a boil. Then let it simmer for 5-7 minutes.
• And that's the most important part of the process, which smoothes out the raw smell of the tamarind, leaving a tangy flavour that perfectly balances out spices and vegetables.
• Once the tamarind mixture is soft and mushy, add the rice-dal mixture prepared earlier to the pan. Mix gently so that the rice and dal is well combined into the vegetable base.
• If you find the mixture too thick, you may add a little water to adjust the consistency. Cook for another 5 minutes, letting all the flavours assimilate.
• Garnish with fresh coriander leaves after chopping them finely, just so that the freshness of it will all burst forth in every spoonful.
• Accost with ghee on top and enjoyed when hot further enhances flavour. It pairs up well with papad or accompanying yoghurt.
• Sambar rice is no longer a meal but a celebration of flavours, colours, and textures that bond to create a haven of comfort meals and nourishment. Have it in and relish this delectable dish with your family.